Ingredients
·
1 Onion medium sized finely chopped
·
Few curry leaves
·
2 Tea spoon dhaniya powder
·
¼ T spoon salt
·
1 Tea spoon chilli powder
·
¼ Tea spoon musturd seeds
·
3 boiled Egg
·
6 Tea spoon oil
Method of preparation
·
Take a pan and add oil, keep it in low flame
·
After 10 -15 seconds add mustard seeds and wait for 5- 10 seconds
·
Add curry leaves and finely chopped onions and wait for onions to turn golden brown
·
Add dhaniya powder and chilli powder and salt. Mix it well.
· Add 1 cup of water to pan and let it boil for some
time 5 mins in low flame. Make sure gravy becomes little thick. Boil
till it becomes thick.
Cut egg into two pieces.
Put them into pan by reversing them. Boil for 30 seconds more.
Egg curry is ready.
